Hibiscus-Rosemary Sparkler
Ingredients
- 1 ounce ~ 1/2 cup loose hibiscus flowers (or hibiscus tea)
- 1 cup sugar
- 1 cup water
- 4 rosemary sprigs
- Sparkling wine such as French Crémant, Spanish cava or Italian Prosecco
- Garnish with a rosemary sprig
Instructions
- Bring hibiscus flowers, sugar, water and rosemary to a boil in a medium saucepan set over medium-high heat. Stir sugar until it completely dissolves.
- Turn heat down and let mixture simmer for 3 to 5 minutes.
- Remove the pan from heat and set aside to cool to room temperature.
- Once cooled, remove rosemary sprigs and pour syrup through a strainer and discard the solids.
- Add 2 to 3 teaspoons of syrup to a Champagne flute and top with sparkling wine. If needed, carefully stir to mix in syrup.
- Garnish with a small rosemary sprig.
- Store syrup in a glass jar. Keeps about 2 months in the refrigerator.
Notes
* This recipe makes enough syrup for about 16 drinks. You’ll need about 2 bottles of sparkling wine.
* Recipe can easily be doubled or tripled – just use a larger pan for heating.
* Syrup will keep frozen for a few months.
* Recipe can easily be doubled or tripled – just use a larger pan for heating.
* Syrup will keep frozen for a few months.
